For a more casual appetizer, cook the shrimp in their shells, leaving guests the fun of peeling them; before cooking, cut each shell down the back and remove the vein with a toothpick. Fast Hors d'Oeuvres

Diana Sturgis
February 1997

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag, combine the olive oil and garlic. Add the shrimp and let marinate at room temperature for 30 minutes, turning occasionally, or refrigerate for up to 4 hours for a stronger garlic flavor.

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  • Heat a heavy broiler pan or 2 large heavy skillets over 2 burners. Add the shrimp in a single layer and cook over moderate heat until browned on the bottom and pink around the edges, about 1 minute. Quickly turn the shrimp and cook until just opaque throughout, about 1 more minute. Transfer the shrimp to a medium bowl, toss with the salt and serve.

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